Pellet Grills

[Sgt Fury]

Smoking two pork loins for the first time. Instructions said to smoke for 45 minutes at 165* then remove and bump up temp to 450* then add meat and sear for 90 seconds or until internal temp reaches 145*. Temp set at 450* but the loins have been in there for ten minutes and the internal temp is only up to 117*. How long should it take as I feel I missed something….90 seconds seemed awful quick but I don’t want the loins to dry out. Any suggestions?

 

[Dustinb80]

Smoke to temp, not time

 

[giles]

For you homeowners that have blue collar guys working down wind...fack-OFF! Cruel

 

[Sgt Fury]

Smoke to temp, not time

Thanks. They turned out pretty good.

 

[MoonLab]

250 6 hours

 

[5Cent]

Sunday morning steal of the year. Never used 24" Fire Disc with 20lb adaptor & unopened waterproof cover...$100

Timing was impeccable, as there are some backstraps marinating in fridge which will get seared on this girl then finished on the Traeger.

 

[bowhunter1023]

Oh snap! Hell of a deal indeed!

 

[Big H]

Sunday morning steal of the year. Never used 24" Fire Disc with 20lb adaptor & unopened waterproof cover...$100

Timing was impeccable, as there are some backstraps marinating in fridge which will get seared on this girl then finished on the Traeger. View attachment 180853

That is one hell of a deal! My buddy has one of those and gyros are fantastic on it.

 

[Sgt Fury]

Need a little advice….doing two more pork loins today as they dont take much time and always turn out delicious. Set the smoker to 450* and set the probe alarm to 145*. Went and checked on it after an hour and the probe was up to 208*. I immediately pulled the loins from the grill and shut it down. The loins don’t appear to be dried out and I was told earlier that you don’t cook by time but by temp (Thanks Dustin). My question is will the loins still be alright being they reached a temp well above what I desired. I’m guessing the real hot temps outside made the grill get hotter faster.

 

[Quantum673]

You set the smoker to 450°?

 

[finelyshedded]

You set the smoker to 450°?

That was my first question! 450 is up there!

 

[Sgt Fury]

You set the smoker to 450°?

Here’s the recipe I’ve been using….

 

[finelyshedded]

I smoked beef back ribs at 250 and they were 180+ and ready to be wrapped in foil after 2 hours.
Yes sir, mom is sooooo correct on internal temp over time every time!!!!

 

[Sgt Fury]

The first time I did a pork loin, I had it set at 165* and it was on there for hours and wouldn’t reach the 145* suggested temp on the probe. So I went to step four and kept it in there until it reached 145*. I figured as long as the temp reached 145*, I was good to go. (Temp over time). Do you think it would be better if I changed the temp in step four from 450 to 250 and cook the loins slower?

 

[finelyshedded]

Oh, 450 temp was for searing which makes sense.

 

[Dustinb80]

For the sear, yes hot hot hot . Not for the smoke. Low and slow. If you were shooting for 165, i would stay at 225-250 until 145. Then sky rocket to 450 for the sear. Even after it's removed from the heat, it will continue to cook.

 

[finelyshedded]

The first time I did a pork loin, I had it set at 165* and it was on there for hours and wouldn’t reach the 145* suggested temp on the probe. So I went to step four and kept it in there until it reached 145*. I figured as long as the temp reached 145*, I was good to go. (Temp over time). Do you think it would be better if I changed the temp in step four from 450 to 250 and cook the loins slower?

I would probably try reducing after the searing process and reach 145 slower to avoid burning the outer edges.

 

[giles]

It'll still eat. Just won't be as tender.

 

[Sgt Fury]

It'll still eat. Just won't be as tender.

I cut it up and it’s done, eats good, just not as tender as you said. It’ll still go good with mashed taters, corn and some apple sauce. Next one should be awesome as I’m getting it dialed in.

 

[OO2]

New to the game of pellet grills. Will be curious to see how it turns out